Upstate New York is experiencing a heat wave, and I will not complain. It's hot, I'm hot, it's hard to sleep. BUT...it's not snowing, and that's a good thing! Days like this remind me of a summer-night dinner my father would often make. It was a tuna salad. He'd take a regular green salad (for us, iceberg lettuce, some sliced tomato, a radish or two), a scoop of tuna, and Good Season's Italian Dressing. In the 60s and 70s, salad was iceberg lettuce, not just in the O'Farrell house, but in my friends' homes as well. We never had Boston Bib, Red Leaf, Arugula, or spring mix. Nope, just plain old iceberg, its cold crunch very satisfying with whatever it was paired. (When I was a little girl, I used to ask for a lettuce sandwich - just lettuce, a little mayo, some pepper, on white bread. Everyone ate white bread then.)
My dinner tonight was not even that fancy. I popped some light microwave popcorn and Katie later offered me a slice of Paul Newman frozen cheese pizza. It's not the protein-packed dinner I've become used to since I started the exercise study four weeks ago. There is no energy for cooking anything tonight! I will drink my protein shake and sip some ice water, and fondly remember the summer tuna salad my father used to make. I'll plan to make that another night, when the heat hasn't zapped all my energy!
Here's to a good night's sleep (let's hope!).
Val O'Farrell's Tuna Salad
1 head iceberg lettuce, cleaned and shredded
tomato slices
a few radishes, sliced
2 cans Chicken of the Sea Solid White Tuna
Hellman's Mayonnaise
Good Season's Italian Dressing, made according to package directions (use the free cruet!)
Assemble salad with lettuce, tomato, and radishes. Divide into single servings. Drain tuna and mix with desired amount of mayonnaise. Divide in portions on top of salad .
Mix up the Good Seasons. Give it a shake. Drizzle over scoops of tuna on top of salad mixture.
Welcome to summer!
Image: http://www.cool1055.com/articles/images/CHICKEN%20OF%20THE%20SEA.jpg
Making the best of every day by embracing what matters most: Family. Friends. Food. Fun. And writing about it all!
Showing posts with label O'Farrell. Show all posts
Showing posts with label O'Farrell. Show all posts
Tuesday, May 25, 2010
Friday, March 12, 2010
Bailey's Irish Cream Cheesecake
The O'Farrell/McGeehan in me is wanting to bring you a fabulous St. Paddy's Day dessert. This Bailey's Irish Cream cheesecake bakes slowly above a water bath. It's creamy, smooth, and rich in flavor. There's a hint of chocolate, but not so much as to overwhelm the distinctive flavor of this cheesecake's namesake. After years of experimenting, I have devised a very successful formula for cheesecake which adapts well to most varieties. My formula is that for every 8 oz. of cream cheese, there's 1/4 cup sugar and 1 egg. This recipe makes a BIG cheesecake, but you can scale it down to suit your self. Just remember to proportionately decrease the other ingredients as well.
BAILEY'S IRISH CREAM CHEESECAKE
Oven 350 degrees F
Place top rack in middle of oven. Set bottom rack below, and place a cake pan half-filled with hot water (hot tap water is fine) to act as an indirect water bath. (This will minimize cracking after baking.)
Makes one 10-inch cheesecake (if using a 9" pan, you'll have some batter left over. You can save it and later bake mini cheesecakes in a muffin pan!)
Crust:
Mix all ingredients together. Pour into base of 10" spring form pan. Using the bottom of a metal measuring cup or a cylindrical drinking glass, press crumbs on bottom and up sides of pan. Make sure the crumbs are tightly packed. Place pan in freezer while you prepare the batter.
Cheesecake batter:
Pour cheesecake batter into prepared crust.
On upper rack of oven (over lower rack with water bath) place cheesecake on cookie sheet. Bake at 350 degrees F for 45 minutes. Turn heat down to 320 degrees and bake for another 45 minutes. Turn oven off and leave cheesecake in oven, door propped open an inch, for an hour. Remove from oven. Let cool completely on wire rack. Run thin knife around outside edge of cheesecake. Release spring form.
Sprinkle top with shaved chocolate or mini-chocolate chips.
Photo credit: http://www.thedeliciouslife.com/wp-content/plugins/hot-linked-image-cacher/upload/farm4.static.flickr.com/3582/3359577888_e5b6e9b945_o.jpg
BAILEY'S IRISH CREAM CHEESECAKE
Oven 350 degrees F
Place top rack in middle of oven. Set bottom rack below, and place a cake pan half-filled with hot water (hot tap water is fine) to act as an indirect water bath. (This will minimize cracking after baking.)
Makes one 10-inch cheesecake (if using a 9" pan, you'll have some batter left over. You can save it and later bake mini cheesecakes in a muffin pan!)
Crust:
- Chocolate cookies (wafers or Oreos are fine) crushed to make 2-2 1/2 cups crumbs (in blender or food processor)
- 1 bar butter, melted
- 3 tablespoons granulated sugar
Mix all ingredients together. Pour into base of 10" spring form pan. Using the bottom of a metal measuring cup or a cylindrical drinking glass, press crumbs on bottom and up sides of pan. Make sure the crumbs are tightly packed. Place pan in freezer while you prepare the batter.
Cheesecake batter:
- 2 lbs. cream cheese (4 8 oz. packages), softened
- 1 cup granulated sugar
- 1/4 cup cocoa powder mixed with 2 tablespoons cornstarch
- 4 eggs
- 3/4 cup sour cream
- 1/4 cup plus two tablespoons Bailey's Irish Cream
Pour cheesecake batter into prepared crust.
On upper rack of oven (over lower rack with water bath) place cheesecake on cookie sheet. Bake at 350 degrees F for 45 minutes. Turn heat down to 320 degrees and bake for another 45 minutes. Turn oven off and leave cheesecake in oven, door propped open an inch, for an hour. Remove from oven. Let cool completely on wire rack. Run thin knife around outside edge of cheesecake. Release spring form.
Sprinkle top with shaved chocolate or mini-chocolate chips.
Photo credit: http://www.thedeliciouslife.com/wp-content/plugins/hot-linked-image-cacher/upload/farm4.static.flickr.com/3582/3359577888_e5b6e9b945_o.jpg
Tuesday, February 9, 2010
Chocolate Covered Strawberries for your Valentine!
I've made chocolate covered strawberries on different occasions, and people are just in awe of them. It seems they have no idea how truly simple a treat these are to make. Just make sure your strawberries aren't too ripe or they won't last long. It's a good idea to make the strawberries within a day of serving them.
Chocolate covered strawberries are romantic. They are big sellers, at a big price, for Valentine's Day. They are not expensive if you make them yourself, and what a great impression you'll make, having taken the time to select the perfect berries and hand-dip them in melted chocolate. It that doesn't indicate your love for someone special, I don't know what to tell you!
For lovely Liza's wedding a few years ago, chocolate covered strawberries took center stage. I made her beautiful cake, inspired by a photo in New York Magazine. The magazine's version was a tiered and unfrosted carrot cake, the layers defined by a filling of sweet cream cheese. Liza's cake was unfrosted as well, its vanilla layers filled with a chocolate buttercream. Each tier was surrounded by an assortment of hand-dipped, chocolate-covered strawberries. The variation of dark, milk, and white chocolate made for a beautifully adorned cake.
The Food Network has a very simple recipe and I've posted it here. It doesn't have to be more complicated than this, so go buy some beautiful strawberries, some good chocolate (and use real white chocolate, not vanilla flavored morsels) and dip away!
Chocolate covered strawberries are romantic. They are big sellers, at a big price, for Valentine's Day. They are not expensive if you make them yourself, and what a great impression you'll make, having taken the time to select the perfect berries and hand-dip them in melted chocolate. It that doesn't indicate your love for someone special, I don't know what to tell you!
For lovely Liza's wedding a few years ago, chocolate covered strawberries took center stage. I made her beautiful cake, inspired by a photo in New York Magazine. The magazine's version was a tiered and unfrosted carrot cake, the layers defined by a filling of sweet cream cheese. Liza's cake was unfrosted as well, its vanilla layers filled with a chocolate buttercream. Each tier was surrounded by an assortment of hand-dipped, chocolate-covered strawberries. The variation of dark, milk, and white chocolate made for a beautifully adorned cake.
The Food Network has a very simple recipe and I've posted it here. It doesn't have to be more complicated than this, so go buy some beautiful strawberries, some good chocolate (and use real white chocolate, not vanilla flavored morsels) and dip away!
- 6 ounces semisweet chocolate, chopped
- 3 ounces white chocolate, chopped
- 1 pound strawberries with stems (about 20), washed and dried very well
Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
Set the strawberries aside until the chocolate sets, about 30 minutes.
Copyright 2003 Television Food Network, G.P. All rights reserved
Recipe and Photo Credit: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_26022_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html
Wednesday, June 24, 2009
Tuscan Bake

Sometimes it’s a wonder that I’m 100% Irish. For some reason, the inherited O’Farrell and McGeehan DNA do not compel me to cook as my ancestors did. No disrespect intended, I don’t cook Irish food, ever, and wouldn’t be at all familiar with most recipes from the old sod. I never cared for the obligatory corned beef or cabbage. My tastes lean toward Italian food, and though I’ve never been to Tuscany, or Italy for that matter, I love to cook as though I have!
This is my interpretation of a sausage and peppers dish that my sister-in-law Carolyn makes. She is half-Italian on her mother's side, and learned to cook in her Grandma DiBlasio's kitchen, so there's credibility here! Adapting her recipe, I add potatoes and chicken because there’s a local restaurant, Forno Tuscano in Saratoga Springs, that serves it this way and my son Jeffrey orders it every time.
In the rare case that there are left-overs, you have the makings for a terrific hot sandwich.
Tuscan Bake - Serves 4 or more
1 lb. sweet Italian sausage links
2 boneless, skinless chicken breast halves (about a pound)
2 Vidalia onions (or any onion you like)
2 green peppers
2 red peppers
4 red potatoes, unpeeled
¼ cup olive oil
3 cloves garlic, minced
Fresh black pepper
salt
Grated parmesan cheese
Cut sausages and chicken into 1-1.5 inch chunks.
Quarter red potatoes.
Cut peppers and onions into bite-sized pieces.
Toss all together with garlic in olive oil in roasting pan. Add a little more oil if necessary. Grind black pepper over it all and sprinkle lightly with salt.
Bake at 400 degrees F, stirring half way through, until sausage gets crispy, the chicken is fully cooked, and potatoes are fork-tender, about 40 minutes (depending on your oven). Sprinkle with cheese and let that melt for a minute or two.
Serve with a green salad, soft rolls or Italian bread, and a side of marinara.
Upcoming Post: Chunky Chicken Salad!
Photo credit: http://images.google.com/imgres?imgurl=http://www.big-italy-map.co.uk/maps/italy%2520400.jpg&imgrefurl=http://www.big-italy-map.co.uk/&usg=__9dqGXcG3gxhcrowLNuQzHqJhs8c=&h=458&w=400&sz=51&hl=en&start=1&tbnid=GgTaNZVHyLacwM:&tbnh=128&tbnw=112&prev=/images%3Fq%3Dmap%2Bof%2Bitaly%26gbv%3D2%26hl%3Den%26sa%3DG
Saturday, June 20, 2009
Father's Day

My nephew Adam became a dad for the first time yesterday, on Father's Day. He and Rebecca welcomed Max a little after 5 a.m., a hefty 9 lbs., 1.4 oz. Max would have been my father's fourth great-grandchild, and he'd have fallen in love immediately with this little guy. When we speak of my father, it's often said, "No one loved babies more."
My dad passed away in 1993, the week before Father's Day. Alfred Jospeh Henry Lewis O'Farrell (Val to most) was the son of a noted New York City police detective, Valerian O'Farrell. He had a very interesting childhood, went to Notre Dame, and joined the army where he was stationed at Pearl Harbor after the attack. He was a tall, handsome Irishman and could charm just about anyone. The greatest gift he gave us was his love for our mother. He died in his 76th year, much too early for his wife, three sons, and four daughters who appreciated his life but felt cheated out of more time. He had always been so vital and youthful. He never became an old man, except for those last months in a nursing home after suffering a devastating stroke. Those months were not what he would have wanted, and I'm grateful that, as time goes on, that period of time has faded from prominence in my memory. Now, I remember my father as the strong, younger man of my childhood, who'd lift me high in the sky, whose wingtips I'd clunk around in, who let me dance on his feet. He loved to listen to baseball on the car radio. He rarely missed his kids' meets or games, and he played golf (no cart) whenever he could, right up until the stroke. He was a decent man who treated people with respect. My dad traveled for a living and loved to be with his family whenever he was home. Despite the size of our large family (seven kids), when we were young our parents enjoyed taking us out to dinner, to hotels, to vacations on the Jersey Shore. We traveled more than I ever did with my own children, and perhaps that's why I am always ready to pack a bag today to experience the next thing.
I was 39 when my dad died, and it was a rough year. It was also the year I became a single mom after nineteen years of marriage. I had a job I didn't love and kids who needed more from me than I could give at that time. Little did I know then that life could get better. My dad would have said, "Sister, you'll be fine" and I would have believed him, but he wasn't there to say it. Life did get better, and sometimes in dreams I sense his presence and fatherly assurance that I am, indeed, doing fine. I'd like to think he's somehow aware during life's successes, and guiding me through its challenges.
A friend I knew lost her father who was well into his nineties when he passed away. She was in her sixties at the time, and devastated at his passing. People at work were wondering why she was having such a hard time of it. Ater all, he'd lived a long, productive life. She missed work for a long time and had trouble resuming the life she had before she lost her father. I was curious about how hard it hit her, and when we talked about it she said, "No matter how old your father is, when he's gone, he's gone. You only get one." I understood.
This was posted on Monday, June 22, 2009
photo credit: google images
Tuesday, May 26, 2009
Welcome to Adirondack Baker!

Welcome to Adirondack Baker! My name is Jeannie O'Farrell Eddy and I've been an avid baker since I was a young child. I also love to cook, a passion that has taken off in recent years. I'll write about my life in the Saratoga Springs region of New York state. In this blog you'll find frequent entries about baking and cooking (and life!) as well as my adaptation of recipes (from many sources including friends, family, favorite cookbooks, magazines, etc.). When possible, I'll provide action photos to highlight each step of creation for a contributor's favorite dish. I find the history of a recipe as interesting as the recipe itself, so you'll not only be treated to some delicious offerings but the story and nostalgia behind the dish as well.
About me: I've been a single mom to a house-full of children since the youngest was eleven years old. Now they're all grown up (and away!). Anticipating life after child rearing, I went back to school and earned my bachelors degree in 2003, and just this May graduated with my masters degree, both from Skidmore College. My final thesis is entitled "Concoctions and Life-Long Connections: Women's Relationships in the Kitchen." As you can see, kitchen life is something that takes up a lot of academic and non-academic thinking! My most recent passion is grandson Henry, who recently celebrated his first birthday. As he grows up, he'll surely spend many hours in my happy kitchen. Making his first birthday cake was something I'd looked forward to for a long time! No second-fiddle is long-time squeeze Russ Ebbets, whose sense of humor is second only to his good looks (and he loves my oatmeal raisin cookies!).
If you have a favorite recipe you'd like me to consider posting, please send it to me at jeddy001@hotmail.com.
Thank you for visiting Adirondack Baker. Whether you just stop by or want to try some recipes yourself, I hope you visit often.
(photo of my cupcake by Leah Lanci Dwornik)
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